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    Sourdough Starter - Maia

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    danitz
    This document provides instructions for making a sourdough starter over the course of 1 week. It recommends using rye flour rather than wheat flour to obtain the best results. The starter is made by mixing 2 cups of rye flour with 2 cups of water in a bowl covered with cheesecloth. Each day for a week, 1 cup of rye flour and water is added to the starter and transferred to a clean bowl. After a few days, the starter will begin bubbling and develop an aroma. It is ready for breadmaking after 1 week, with some saved to use for the next batch.

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    © All Rights Reserved
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    Sourdough Starter - Maia

    Uploaded by

    danitz
    34 views2 pages
    This document provides instructions for making a sourdough starter over the course of 1 week. It recommends using rye flour rather than wheat flour to obtain the best results. The starter is made by mixing 2 cups of rye flour with 2 cups of water in a bowl covered with cheesecloth. Each day for a week, 1 cup of rye flour and water is added to the starter and transferred to a clean bowl. After a few days, the starter will begin bubbling and develop an aroma. It is ready for breadmaking after 1 week, with some saved to use for the next batch.

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    sourdough starter_maia

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    This document provides instructions for making a sourdough starter over the course of 1 week. It recommends using rye flour rather than wheat flour to obtain the best results. The starter is made by mixing 2 cups of rye flour with 2 cups of water in a bowl covered with cheesecloth. Each day for a week, 1 cup of rye flour and water is added to the starter and transferred to a clean bowl. After a few days, the starter will begin bubbling and develop an aroma. It is ready for breadmaking after 1 week, with some saved to use for the next batch.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    34 views2 pages

    Sourdough Starter - Maia

    Uploaded by

    danitz
    This document provides instructions for making a sourdough starter over the course of 1 week. It recommends using rye flour rather than wheat flour to obtain the best results. The starter is made by mixing 2 cups of rye flour with 2 cups of water in a bowl covered with cheesecloth. Each day for a week, 1 cup of rye flour and water is added to the starter and transferred to a clean bowl. After a few days, the starter will begin bubbling and develop an aroma. It is ready for breadmaking after 1 week, with some saved to use for the next batch.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 2

    SOURDOUGH STARTER

    Makes about 3 quarts


    2 cups freshly ground rye flour
    2 cups cold filtered water
    cheesecloth
    6 cups freshly ground rye flour
    cold filtered water
    Best results for sourdough starter are obtained from rye rather than wheat flour, perhaps
    because rye contains a lower phytate content
    than wheat. You will need two gallon-sized bowls. Total time to make the starter is 1
    week.
    Grind 2 cups flour and let it sit for a bit to cool. In one large bowl, mix flour with 2 cups of
    cold water. The mixture should be quite soupy.
    Cover with a double layer of cheesecloth secured with a rubber band—this will allow
    yeasts and bacteria to get in but will keep insects out. In
    warm weather, you may set the bowl outside in the shade if you live in an unpolluted
    area and no pesticides have been used in your garden.
    Otherwise, keep it in a warm open area indoors or on a patio.
    The next day and every day for a total of 7 days, transfer the starter to the other clean
    bowl and add 1 cup freshly ground rye flour plus
    enough cold water to make a soupy mixture. Cover and let stand. After a few days the
    starter will begin to bubble and develop a wine-like
    aroma. It should go through a bubbly, frothy stage and then subside. After 7 days, the
    starter is ready for breadmaking. Use 2 quarts for a batch
    of sour dough bread but save 1 quart for your next batch of starter. If not using
    remaining starter immediately, you may store it in airtight jars in
    the refrigerator or freezer.
    Do not be tempted to add honey to your starter, as some recipes require. Honey
    encourages the proliferation of yeasts at the expense
    of lactic-acid-producing bacteria and may give you an alcoholic fermentation.
    To start a new batch of starter, place the quart of leftover starter in a clean bowl. Add 1
    cup freshly ground rye flour plus water each day,
    changing bowls, until 3 quarts are obtained. Note: See Sources for sourdough starters
    by mail order.
    "But how do you make the sourdough?" Mrs. Boast asked.
    "You start it," said Ma, "by putting some flour and warm water in a jar and letting it stand
    till it sours."
    "Then when you use it, always leave a little," said Laura, "and put in the scraps of biscuit
    dough, like this, and more warm water," Laura put
    in the warm water, "and cover it," she put the clean cloth and the plate on the jar, "and
    just set it in a warm place," she set it in its place on the shelf
    by the stove. "And it's always ready to use, whenever you want it." Laura Ingalls Wilder
    By the Shores of Silver Lake
    The history of bread making is a good example of the industrialization and
    standardization of a technique that was formerly empiric. . .. It
    was simpler to replace natural leaven with brewers yeast. There are numerous practical
    advantages: the fermentation is more regular, more rapid
    and the bread rises better. But the fermentation becomes mainly an alcoholic
    fermentation and the acidification is greatly lessened. The bread is
    less digestible, less tasty and spoils more easily. Claude Aubert Les Aliments
    Fermentes Traditionnels

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